Soups

Creamy Roasted Tomato Soup with Cheesy Asparagus Toast

A full bodied, wonderfully warming soup prepared Italian-style.

Serves 6-8.
Prep Time: 20-25 minutes.
Cooking Time: 40-50 minutes.

Ingredients

• 2 x 250g punnets The Original™ grape tomatoes
• 1kg truss tomatoes, halved
• 2 baby fennel, sliced
• 2 stalks celery, sliced
• 1 bunch asparagus, cut in half, and blanched for 2 minutes in boiling water
• 1 leek, sliced, pale section only
• 4 cloves garlic, sliced
• 3 cups (750ml) chicken stock
• 2 tbsp olive oil
• 2 tbsp balsamic vinegar
• 2 tbsp olive oil, extra
• 2 tbsp tomato paste
• 300ml carton cream
• 8 slices Italian bread loaf
• 1/3 cup basil leaves, shredded
• Basil leaves, to garnish (optional)
• 1 cup tasty cheese, grated
• Salt and pepper to taste

Cooking Instructions

• Preheat oven to 200°C.
• Line two baking trays with baking paper. On one, place cut truss tomatoes, on the other place grape tomatoes. Sprinkle garlic slices over tomatoes.
• Mix together olive oil and balsamic vinegar.
• Pour over tomatoes, gently mixing through marinade. Season well to taste.
• Bake The Original™ grape tomatoes for 25-30 minutes.
• Heat extra oil in large saucepan over medium heat.
• Cook leek, fennel and celery for 5 minutes, or until softened and slightly coloured.
• Add tomatoes and any juices, chicken stock, tomato paste and basil leaves. Bring to the boil, lower to simmer, cook uncovered for 15 minutes.
• Cool slightly, then purée in blender until smooth. Add cream to soup and reheat before serving.
• To make asparagus toast, place slices of bread on tray and grill one side until golden brown and crispy.
• Turn over and top with asparagus spears, and cheese, grill for 2-3 minutes or until cheese is melted.
• Serve immediately.